Recipe | Poppy Seed Chiffon Cake Dessert

In a mixing bowl, combine flour, sugar, baking powder and salt. Add water, oil egg yolks, lemon extract, lemon peel and filling; beat until smooth. In another bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter; pour into a 10" tube pan. Bake at 350° F. for 55-60 minutes or until cake springs back when lightly touched. Invert pan on a bottle; cool completely. Remove cake from pan. For frosting, cream butter and sugar in a bowl. Add milk, lemon juice and extract; beat until smooth. Frost cake. Serves 12-16 people. If you don't have poppy seed filling, use 1/2 c. poppy seeds and 1/4 c. extra water.

2½ c. all-purpose flour
1 c. sugar
1 T baking powder
1/2 t. salt
3/4 c. water
1/2 c. vegetable oil
5 egg yolks
1 t. lemon extract
1 t. grated lemon peel
1 ( 12-1/2 oz.) can poppy seed filling
7 egg whites, room temperature
1/2 t. cream of tartar
Lemon Butter Frosting:
6 T. butter, softened
4 c. powdered sugar
3-5 T. milk
1 T. lemon juice
1 t. lemon extract

To print this recipe highlight the text then print the selection.
The recipe above appears in:

Here's a chance to experience the wedding of Amish bride Miriam Miller. Relax and sip the drink served at her bridal table. Enjoy the hearty main

dishes and mouthwatering desserts served to her 500 guests. Miriam shares glimpses into the wedding as she talks about the preparation and serving of food on her special day. The icing on the cake with Wooden Spoon Wedding Sampler cookbook is that Aden's (Miriam's husband) family members have opened their recipe boxes and shared over 350 of their family favorites! Laminated cover - Spiral bound - 240 pages.

Wooden Spoon Wedding Sampler $11.95 - Add To Cart

We ship only to USA and APO/FPO addresses.